1 hour 30 minutes(Cooking)
Tenderloin Tamed Beef Recipe
|5 lb||whole filet mignon, rinsed to remove unwanted residue|
|freshly ground black pepper|
|1 tbsp||grapeseed oil|
|Peas and carrots, cooked as an accompaniment|
- Preheat oven to 375F.
- Season tenderloin on all sides with salt and pepper.
- Heat oil over medium-high heat in a large saute pan with an oven safe handle. When oil is hot, sear beef on all sides. Leave undisturbed for the first 2 minutes or so as you sear each side to allow the seasonings to integrate into the surface of the meat and to allow the caramelization process to begin.
- Transfer entire pan to the oven to finish until meat thermometer reaches an internal temperature of about 118F and pull out to let rest and carryover cook to an internal temperature of 132F for medium-rare as measured on a meat thermometer.
- Slice into medallions after the meat has rested. Serve with peas and carrots as an accompaniment.
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